saba (4 of 8)

Saba Knife Review – Made in the USA

It always feels good to be treated right by a companies customer service. Unfortunately it seems to be an exception rather than a regular occurrence.  This is why I am excited to tell you about my encounter with Saba Knife.  They are an American company out of Charlottesville, VA.  Christmas 2011, my stepfather Brent picked me … Continue reading

duck (1 of 1)-15

Tomato Basil Duck Torte

This is a fantastic recipe and does a great job of complimenting the Duck The crust is pre-made pastry dough, and comes out flaky and crisp.  The most difficult part of the recipe is combining the two pieces of pastry dough, cutting a 1 inch border, then stacking the cut strips around the torte.  Use plenty of egg wash, … Continue reading

Duck Prosciutto Cut Thin

Duck Prosciutto – Tasting

I just could not stand to wait another second.   24 days later, and the Duck Prosciutto is at 26% weight loss.  It was a large breast, so being on the smaller side of the weight loss is not totally unexpected.  It turned out wonderful.  I should be using duck on a regular basis.  Cut thinly, it … Continue reading

duck (1 of 1)

Duck Prosciutto – Curing and Hanging

This is one of the easiest charcuterie recipes to make, after bacon.  It is a great starting point for anyone wanting to dip there feet into the hobby, and get something hanging in their refrigerator tomorrow.  Unlike a lot of charcuterie projects, duck can be hung in your standard refrigerator.  Of course it is up … Continue reading

canning fail (1 of 1)-3

Pressure Canner Fail then Success

Using a pressure canner seems to have a steep learning curve.  I decided that I would try to can some of my BBQ Pulled Pork I had pulled off the smoker, after a 14 hour sauna.  As normal, with 18 lbs of meat, I vacuum packed and sealed most of it for freezing. I kept a couple … Continue reading

Fresh Spices

Bresaola – Curing and Hanging

Bresaola or brisaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round, and is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy’s Lombardy region. One of my absolute favorite salumis.  Bresaola’s deep beef flavor … Continue reading

pancetta (1 of 1)-7

Pancetta – Curing and Hanging

Pancetta (Italian pronunciation: [panˈt͡ʃetːa]) is Italian, Croatian and Slovenian bacon. It is pork belly meat that is salt cured and contains peppercorns. Associated with Italy, pancetta varies by region. It is often cubed, as lardon. It is also produced in Spain. Pancetta is delicious and is a super easy charcuterie project to start out with.  It is made with pork belly, just like our beloved bacon. In fact, a lot … Continue reading


Lamb Prosciutto – Curing

 My adventure into curing lamb was opportunistic.  I have been trying to source small pork legs for prosciutto for the last couple of months to no avail.  Shopping at Costco the other day, I ran across a smoking hot deal on legs of lamb, which I could not pass up.  I knew that there had to be … Continue reading

Page 1 of 212